Grilled Tuna with Sun-Dried Tomatoes and Olives
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Close your eyes, bite into a piece of seared tuna, and you just might think of filet mignon. Tuna has a meaty texture and doesn't taste very fishy, so drink what you would with a steak. The sun-dried tomatoes and pungent olives pair superbly with a medium-bodied red wine. Serve the tuna with roast potatoes and sautéed greens like Swiss chard or escarole. Grilled eggplant and zucchini are also fine accompaniments. Dependable: Soft, lightly oak-aged Merlot.Daring: Fragrant, spicy Rosé blend.
Ingredients:
- 1/4 cup finely chopped oil-packed sun-dried
tomatoes - 1/4 cup chopped pitted Gaeta or Niçoise olives
- 1/2 cup chopped fresh mint or thyme
- 2 tsp. minced garlic
- 4 Tbs. extra-virgin olive oil
- 3 Tbs. fresh lemon juice
- 2 Tbs. oil from sun-dried tomatoes
- 1/2 tsp. freshly ground pepper, plus more, to
taste - 4 tuna fillets, each 6 to 7 oz.
- Salt, to taste
Directions:
Prepare a fire in a charcoal grill or preheat a broiler.
In a bowl, stir together the sun-dried tomatoes, olives, mint, garlic, 3 Tbs. of the olive oil, the lemon juice, oil from the tomatoes and the 1/2 tsp. pepper. Set aside.
Brush the remaining 1 Tbs. olive oil evenly over both sides of the tuna fillets. Season with salt and pepper.
Place the fillets on the grill rack, or place on a rack in a broiler pan and slip under the broiler. Grill or broil, turning once, for 3 minutes per side for medium-rare, or until done to your liking.
Transfer the tuna fillets to warmed individual plates and spoon an equal amount of the sauce over each fillet. Serve immediately. Serves 4.
Note: Take care not to overcook the fish. Despite its similarity to steak, tuna dries out faster.
In a bowl, stir together the sun-dried tomatoes, olives, mint, garlic, 3 Tbs. of the olive oil, the lemon juice, oil from the tomatoes and the 1/2 tsp. pepper. Set aside.
Brush the remaining 1 Tbs. olive oil evenly over both sides of the tuna fillets. Season with salt and pepper.
Place the fillets on the grill rack, or place on a rack in a broiler pan and slip under the broiler. Grill or broil, turning once, for 3 minutes per side for medium-rare, or until done to your liking.
Transfer the tuna fillets to warmed individual plates and spoon an equal amount of the sauce over each fillet. Serve immediately. Serves 4.
Note: Take care not to overcook the fish. Despite its similarity to steak, tuna dries out faster.
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